Ingredients

Directions

If you've never used your rotisserie before, please find explicit directions. They're out there on the 'net.

Remove giblets, discard or save for another purpose. Wash and dry chicken.

Grate the zest from 1 lemon and mix it with 1/2 tsp. of salt and the pepper. Add the lemon zest mixture to the butter and stir with a fork until the all the ingredients are evenly mixed. Set aside.

Rub remaining salt inside the cavity of the chicken. Quarter the lemons and stuff them in the cavity, making sure the legs will still securely close the cavity. Add five cloves of the garlic to the cavity as well, and tie the legs.

Loosen the skin and rub half the butter mixture on the meat, then put the remaining cloves of garlic scattered under the skin too.

Tie the chicken and set it up according to your rotisserie unit's directions. Your instruction book should also give you a time range. Mine says 30-40 minutes per pound.

When it's done according to your machine's instructions, remove and discard the stuffing, carve and serve.

I marked it for 6 servings - seems a fair number for a 4.5 lb chicken. Obviously calculate accordingly if you have more or fewer servings from it.

Grilled veggies and/or a salad and some wild rice round this out to a perfect Sunday dinner.